Add the milk powder, flour, semolina and baking powder into a bowl. Mix these together.

Add the oil into this and use your hands to mix this in. Then add the milk and mix, using your hands, until you get a soft slightly sticky dough.

Cover this and leave aside for 30 minutes.

In a pot, add the sugar, water, cardamon and the saffron. Give this a stir then place it onto medium heat.

Heat this until it comes to a boil, then let it boil for 5 minutes.

After 5 minutes, turn the heat off, cover the pot and leave it aside.

Once your dough has rested for 30 minutes, you can start forming the balls.

Rub your hands with a little bit of oil, then get 20g of the dough. Gently roll this into a ball, try not to apply too much pressure when you do this, roll it gently. Also make sure that there isn't a lot of cracks in it.

Repeat this until you've used all of the dough.

In a pot, heat up some oil. To check if the oil is ready, I add a small piece of the dough, if it starts gently bubbling, the oil is ready.

Add your dough balls into this and fry until they are a deep golden brown colour. If at any point during frying the gulab jamuns start aggressively bubbling, lower the heat. You want to make sure they are only gently bubbling during the process, so that they can cook slowly. Also as they cook keep them moving, carefully, so that they brown evenly.

Once fried, let the oil drain off of them for a few seconds then add them into your warm syrup. Your syrup should feel warm, if it has cooled down too much, heat it up a little.

Give them a little stir, then cover this and leave the gulab jamun in the syrup to soak for 2 hours.

After 2 hours, they are done. Enjoy!